Happy New Year to you all!
I do apologise for the lack of newsletters during the run up to Christmas, it was really busy! Thank you to everyone who placed an order or came into the shop to buy your Christmas essentials.
If you found Christmas food shopping a nightmare - the 23rd caught a lot of people out because of the Sunday trading hours - please bear us in mind for Christmas 2019. If you brought any sort of meats, pies, milk, cream, cheese, bread, cakes, mince pies and of course vegetables, then we can supply that all to you. Not only will you get free and plentiful parking, service with a smile (and a free chocolate!), and your order ready boxed up for you to collect . We will start to remind you at the end of November, let us help you take the strain out of your Christmas food shopping.
As we are always shut in between Christmas and New Year, I took the opportunity to have a minor op on my left foot. It was great to spend 8 days relaxing on the sofa. Whilst I still can't drive (I am very grateful to Danny and a group of friends and neighbours who are ferrying me about), the foot is recovering well and I hope to be able to start driving soon. If you do come to the shop the van obviously won't be there, but if the doors are there and the veg barrow is outside we're open!
Some people think that there isn't much choice of fresh vegetables during the winter. I'm happy to be able to disprove this theory. Here's what's available in the shop this week:
Brussels Sprouts, Beetroot, Butternut Squash, Calabrese (last week), Carrots, Savoy Cabbage, Red Cabbage, White Cabbage, Cauliflower, Cavalo Nero, Curly Kale, Celeriac, Garlic, Jerusalem Artichoke, Leeks, Mushrooms, White Onions, Red Onions, Parsnips, Pumpkins, Potatoes (Maris Piper, Shannon, Wilja, Picasso), Spinach, Swede.
We've also got Cox eating apples, Bramley Cooking Apples and Quinces. Some Seville Oranges for marmalade making will be available in the next couple of weeks.
As Friday 11th is the second Friday, we'll be having Jo's Loaves delicious Sour Dough bread.
Recipe of the week
Purple Sprouting Broccoli was really late starting, however it will be plentiful now for a couple of months. This is a great recipe, enjoy!
Balsamic Roasted Purple Sprouting Broccoli
400g purple sprouting broccoli
1 garlic clove
2 tbsp balsamic vinegar
1 tbsp olive oil
Freshly ground pepper
50g pine nuts
1. Heat your oven to 200°C/Fan 180°C/Gas 6.
2. Trim the dry ends from the purple sprouting broccoli. Cut any thicker stalks in half. Place them on a baking tray.
3. Peel and grate the garlic clove. Whisk it with the balsamic vinegar, olive oil and plenty of salt and pepper.
4. Pour the balsamic dressing over the broccoli and toss to coat the broccoli thoroughly. Scatter over the pine nuts.
5. Slide the baking tray into the oven and roast the broccoli for 10-15 mins. The broccoli stalks should be tender and the florets slightly charred.
6. Serve on a platter with any balsamic dressing from the baking tray drizzled over.
Black Cat Farm Shop
c/o Roxton Garden Centre, Bedford Road, Roxton.
Beds. MK44 3DY
Open Wednesday 10-4, Thursday 10-4, Friday 9-4, Saturday 9-4, Sunday 10-4
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